June 2013
Raspberries
PEAK SEASON | BEST FLAVOR
Treat yourself! Peak season is here for fresh Raspberries. Expect rich, sweet flavor with some tanginess underneath. The texture will range from almost firm to slightly soft. Mmm – sounds perfect. Your likelihood of finding delectable Raspberries like these is pretty good during the month of June since Organic and Conventional Raspberries are finishing peak season in Mexico and entering a prolific harvest peak in California. Keep an eye out for ad pricing and in-store specials!
It’s brussels sprouts season and they’re tasting great!
Raspberries are good for snacking, as a topping for cereal, yogurt and salads, in smoothies and their flavor can be intensified in cooking and baking. Not only are they flavorful, but the health benefits of Raspberries are formidable – antioxidants, vitamins and nutrients and emerging research linking Raspberries to obesity management. Raspberries are a delicate and highly perishable fruit, so always keep them dry and refrigerated. Wait to wash them until just before use. Red Raspberries are not a berry to buy on a whim then forget about in the bottom shelf our your fridge – they need to be enjoyed right away. Fresh is best!
Leaf Lettuce
PEAK SEASON
Red Leaf Lettuce and Green Leaf Lettuce are great for starting salads and ideal for topping sandwiches because the large leaves pull apart easily from the head. The mild-flavored broad leaves are tender enough to be foldable, yet crisp enough to feel freshly crisp to the bite when stacked. Plus, they have more phytonutrients than lighter colored Iceberg Lettuce (head lettuce). The darker the green and the darker the red – the better, since dark color is an indication of beta-carotene levels.
A favorite sandwich for late spring: Leaf Lettuce piled high on thick-cut wheat toast with Dijon Mustard and Swiss Cheese.
Leaf Lettuce lasts longer when kept cold and moist. Store Leaf Lettuce wrapped in damp paper towels in a plastic bag (ideally perforated) in the vegetable crisper of your fridge for up to a week. If it looks a little wilted, trim the stem base and soak the Lettuce in cold water, allowing the cells to draw up some water. Remove any damaged or discolored outer leaves. Wash Leaf Lettuce thoroughly in cold water before using and dry the leaves in a salad spinner or pat them dry with a paper towel.
Dark Sweet Cherries
PEAK SEASON | BEST FLAVOR
BING! You are now free to move about the cabin… er, umm… You are now free to enjoy in-season Dark Sweet Cherries from California! This year’s crop from California orchards is already at its peak, so late May and the first week of June will be an outstanding time to enjoy the rich, classic red Cherry flavor and sweet juiciness of the Bing and other dark-sweet varieties.
Nothing beats a bowl of Cherries ... really!
Dark Sweet Cherries are an indulgent seasonal snack to just enjoy simply – hand-to-mouth, spit a pit, repeat… and repeat. But you can also get creative on the recipes front too if you invest a few bucks in a hand-held cherry-pitter tool so you can try fun things like making Cherry Sangria. All that Cherry snacking can benefit your body as well since Dark Sweet Cherries are said to aid with Heart Disease and Cancer Prevention, plus help your body with Pain Relief and Bone Health. Peak season Cherries can be washed, then frozen with the stems still on in plastic bags with the air removed, then thawed in the refrigerator up to three months later for a convenient snack.
Spinach
PEAK SEASON | BEST FLAVOR
Fresh mature-leaf Spinach, the kind sold on the wet veg case of the produce department in bunches with the stem, continues in peak season right now from local farms in New Jersey and other areas throughout the Mid-Atlantic! Curly-leaf Spinach is crisp and flavorful – ideal torn for hearty salads, piled on sandwiches and wraps, and of course for cooking – quiche, lasagna, sautéed and more! Loaded with vitamins and nutrients, it’s a healthy choice too.
Crunchy Spinach brightened by fresh Mint with tangy Feta and Greek Dressing!
Select Bunched Spinach that is free from slimy or yellow leaves. Store it in the crisper of your fridge wrapped in a damp paper towel or in a plastic bag. Be sure to thoroughly wash bunched Spinach to remove sand and dirt.
With both Spinach and Mint ready in my garden, here was a refreshing salad I whipped together to balance the earthiness and textured crunchy of the Spinach with the fresh vibrancy of the Mint.
RECIPE: Greek Spinach & Mint Salad
- Wash 1/2 bunch of mature Curly Spinach
- Cut off the stems
- Stack the leaves, slice into thick ribbons, split ribbons
- Wash a handful of fresh Mint
- Remove Mint leaves from stems, chop finely
- Toss Spinach and Mint with 3 tbsp Greek dressing
- Top salad with 2 tbsp crumbled Feta cheese
Green Squash (Zucchini)
PEAK SEASON
The kick-off of peak Zucchini season has begun. Growers in Florida and Mexico are continuing their commercial harvests, plus local farms in the Mid-Atlantic are beginning to pick the tender Green Squashes (Zucchini) from their first plantings. Select Green Squash that is firm, free from cuts or punctures and has no wetness on the blossom or stem end. Store it in a bag in the fridge and use it within a few days. What can you do with all of that fresh, affordable Green Squash? Try it grilled, in salads, in stir-fries, cooking and for baking! Here is a nice collection of all kinds of recipes for Zucchini.
Grilled Zucchini-bobs are sure to be a hit with your family and friends.
RECIPE: Zucchini-bobs
- Pre-heat grill to high
- Soak bamboo skewers in water
- Slice 4 Green Squash on the bias in ½” width
- Slice 1 Jumbo Vidalia Sweet Onion into 1”x2” pieces
- Slice 2 XL Sweet Red Peppers into 1”x2” pieces
- Combine veggies in bowl and toss with 3 tbsp Olive Oil
- Season with coarse salt, cracked black pepper and garlic powder – re-toss
- Arrange the seasoned veggies onto the skewers
- Grill for 4-6 minutes and flip, grill for another 3-5 minutes until the veggies are tender
